Before you put it on the table, the meat of wild game passes through various stages of treatment, the majority of them preliminary.
Before beginning heat treatment, it is subjected to various other treatments over several days. The meat of many wild animals and birds needs to marinate for long hours.
This is done in order to make the meat more tender and for it to have a better taste and aroma. Very often, marinating is mandatory to remove specific odors, as in the case of meat from male wild pigs.
Meat from wild game can be wrapped in bacon or lard, or be spiked with pieces of bacon or lard. Wild birds that are roasted whole must retain their shape.
To this end, use a thick thread. The wings of the bird are placed parallel and tied together behind its back. With thread, tie both feet at the top, so as not to ruin the shape of the bird during roasting.
Wild birds should be covered with strips of bacon or lard. Once you have properly covered the bird with the strips, tie them with thread. For festive occasions, make a network of interwoven strips and put the bird on top for roasting.
Boiling wild birds means placing them in salt water with a temperature just under the boiling point to cook. The water should not boil, but gently sway. The broth can be used for soup, it is absolutely delicious. Thus cooked, the bird is served with vegetables.
Marinate the game in vinegar or red wine. If vinegar is used, use 2 parts water and 1 part vinegar. To this mixture, add black pepper peppercorns, bay leaf, onion and garlic, grated lemon zest and salt.
The marinade is brought to a boil three times, cooled and poured on the meat so that it is covered well. Allow to stand for 2 or 3 days, occasionally turning the meat.
A marinade can be made using red wine, but then the ratio is 2 parts of water, 2 parts of red wine. You could make a marinade of 3 parts water, 1 part wine and 1 part vinegar.
If you add cream to the meat of the game, you should do it after the meat has been fried well, otherwise the cream will become gray in color.